Featured Cookbook

ORDER/INFO

1. Citrus Terrine with Orange Coulis (La Tendne d'Agrumes et son Coulis d'Orange)

2. Cauliflower au Gratin

3. Chicken with Chive Cream Sauce (Jambonette de Volaille et sa Creme Ciboulette)

Book Description

Authentic recipes from Parisian bistros are perfect for simple, celebratory meals with family and friends. Classic dishes like French Onion Soup, Coq au Vin, and Tarte Tatin capture the tastes of easy, old-fashioned French cooking. A description of each bistros style and neighborhood guides to nearby sights and amusements lead readers on a gourmet tour of Paris.

... (more)

Bistro (Menus and Music)

Authors: Sharon O'Connor

Date: May 1999

ISBN: 1883914280

Publisher: Menus & Music Productions

Paperback

ORDER/INFO

A slice of this pretty; flavorful dessert makes a light and refreshing finish to a

Servings: 8
Makes: one 9-by-5-inch terrine

• 1/2 cup (4 fl oz/125 ml) water

• 1 envelope plain gelatin

• 2 small pink grapefruits, peeled and sectioned

• 4 oranges, peeled and sectioned

• 1/2 cup (4 fl oz/125 ml) simple syrup

• 1/4 cup (2 fl oz/60 ml) Grand Marnier

• Orange Coulis:

• 1 orange, zested, peeled, quartered, and seeded

• 1 cup (8 fl oz/250 ml) simple syrup

• 32 fresh raspberries, or 1/3 cup (3 fl oz/80 ml) creme de cassis, for garnish

1. Pour 1/4 cup (2 fi oz/60 ml) of the water into a saucepan and sprinkle in the gelatin; let soak for 1 minute. Add the remaining 1/4 cup (2 fl oz/60 ml) water and stir over low heat for 5 minutes, or until the gelatin is completely dissolved.

2. In a medium bowl, gently combine the sectioned fruit, simple syrup, Grand Marnier, and gelatin mixture. Pour into a 9-by-5-inch (23-by-13-cm) terrine or loaf pan and press down the fruit until it is compact and completely covered with the liquid. Cover with plastic wrap and refrigerate for at least 4 hours or up to 48 hours before serving.

3. To make the coulis: In a food processor, puree the orange zest, orange flesh, and simple syrup.

4. To serve, spoon the coulis on each of 8 plates, top with a slice of the terrine, and garnish the coulis with 4 of the raspberries or dot it with cassis.

More From This Book:

1. Citrus Terrine with Orange Coulis (La Tendne d'Agrumes et son Coulis d'Orange)

2. Cauliflower au Gratin

3. Chicken with Chive Cream Sauce (Jambonette de Volaille et sa Creme Ciboulette)

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